dinner · gluten-free
Grilled river prawns with creamy black sticky rice
Butterflied giant prawns grilled until their head fat bubbles, set on risotto-like black sticky rice cooked with stock, shrimp paste and cream, topped with green mango, shallot and chili, with a lemongrass prawn-fat sauce.
- Time
- 60min
- Steps
- 5
Ingredients
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Allergens
Contains milk, fish and crustacean shellfish.
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Shopping list
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Equipment
You'll need: Grill or smoker.
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Method
-
1
Steam or simmer the soaked black rice until tender, about 30 minutes. Cook the jasmine rice separately until just underdone, about 70% cooked.
-
2
Combine both rices in a pan with the stock and simmer, stirring, until the stock is absorbed. Stir in the shrimp paste, then the cream, and finish with butter. It should be loose like risotto.
-
3
Sauce: scrape some of the soft head fat from the prawns into a small pan with the cream, lemongrass and galangal. Simmer 5 minutes, strain, and season with fish sauce and lime.
-
4
Brush the prawns with oil and grill cut side up over high heat until the head fat bubbles, then flip briefly to finish.
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5
Spoon the rice onto plates, top with prawns, and scatter with green mango, shallot, chili and lime leaf. Spoon over the sauce.
